Jolphai is an Asia-tropical fruit tree. It is called jolphai in Assamese, jalpai in bengali, veralu in Sinhala, veralikkai in Tamil, kaarakka in Malayalam, chorphon in Manipuri and Indian olive in English. The botanical name is Elaeocarpus serratus.
Jolphai is found in Indian states of Assam, West Bengal, Manipur, Karnataka, Kerala, Maharashtra and Tamil Nadu.
In Assam, jolphai is available during the months of November and December.
Jolphai Achar (Olive Pickle) - Assamese Style
- Stainless steel grater
- 2 kg Jolphai (Indian Olive)
- 2 Pieces Bhoot Jolokiya (Ghost Chilli)
- 20 Green Chillies
- 1 tbsp Panch Phoron
- 2 Dry Red Chillies
- 3 tbsp Vinegar
- 2 tbsp Turmeric (Haldhi) Powder
- 1 Litre Mustard Oil
- 2 tbsp Salt
- Wash and dry jolphai, green chillies and ghost chillies. Clean with a dry cloth so that there is no moisture left.
- With a grater, grate the jolphai fruits. Also, cut green chillies and ghost chillies into small pieces.
- Now, add salt and haldhi to grated jolphai and chopped chillies. Mix well. Sun dry for 2-3 days
- Now, add 3 tbsp vinegar to the jolphai and chillies mixture.
- Heat 250 gm oil in a pan. Add dry chillies and panch poron and saute for a while. Turn off flame and let the oil cool down.
- Pour the oil to the jolphai and chillies mixture. Mix well.
- Add remaining 750 gm oil. Mix well and keep it overnight.
- Next day, transfer the pickle to airtight pickle jar.
- Keep In sunlight for 2 to 3 days.
- Your pickle is ready.